Middle Eastern Style Yogurt Food

MIDDLE EASTERN YOGURT CUCUMBER SALAD

Steps:

• Cut cucumbers into cubes, set aside.
• In medium bowl add all other ingredients into bowl except for olive oil.
• Mix well until no clumps.
• Add cucumbers and mix well.
• Garnish with olive oil on top.
• *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
• Enjoy.

EASY ARABIC YOGURT

Steps:

• Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn.
• Bring to a boil and immediately remove from heat.
• Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
• Then add 6 oz yogurt to the milk and stir well.
• Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap.
• Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
• In the morning you will have yogurt. *note it will seem slightly more runny than the store bought yogurt at first but it thickens up after it has been refrigerated. Enjoy!

MIDDLE EASTERN STYLE YOGURT

Steps:

• Line a sieve with a double layer of paper towels and set over a bowl. Whisk yogurt with salt and spoon into sieve. Let drain, covered and chilled, at least 12 hours and up to 24.
• Meanwhile, toast sesame seeds in a dry small heavy skillet, shaking skillet occasionally, until golden, about 2 minutes. Whisk together oil, mint, and thyme in a bowl, then add toasted sesame seeds and chill, covered, up to 24 hours.
• Bring sesame mixture to room temperature, then drizzle it over lebneh (thickened yogurt).

MIDDLE EASTERN YOGURT CHICKEN

Steps:

• Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
• Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
• Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

CRUNCHY GRANOLA OVER PLAIN YOGURT: MIDDLE EASTERN-STYLE

Steps:

• Preheat the oven to 300 degrees.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
• Make a well in the dry ingredients and add the olive oil, agave or honey, and water. Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
• Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
• Set aside to cool completely, then stir in the dried fruit.
• Store left over granola in an airtight container in the refrigerator.
• For 1 serving: Spoon yogurt into a serving bowl. Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
• Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
• Enjoy!